Shiny red tomatoes and fresh green beans are showing up at farmers markets, reminding us that it is time to get the canner out of the cupboard. Common questions at this time of year at the Extension Office relate to the recommended canning practices. Whether you are canning for the first time or have years of experience, it is a good idea to reinforce correct procedures.
K-State Research and Extension has provided hands-on food preservation workshops in the past. We learned how to dry fruit and herbs, can carrots and salsa, and made jelly a couple of different ways. Care was taken to follow food safety practices with all of the recipes we prepared. The book “So Easy to Preserve” from the University of Georgia, is a wonderful guide with question and answer sections at the end of each chapter.
People are always looking for shortcuts when food preservation is concerned. Unless food is preserved in some manner, it begins to spoil soon after it is harvested. This spoilage is caused by microorganisms; physical damage such as bruising, water loss, or punctures; or by chemical changes such as those caused by enzymes. Enzymes are the chemical substances in foods that help them to grow and mature. If the enzymes in fruits and vegetables are not inactivated, they continue to work after harvest, causing flavor and texture changes. Enzymes can be inactivated by blanching, which is a quick method when the food is held at boiling temperatures for a specified period of time.
Blanching is something many people want to skip, but I encourage them not to. Blanching just takes a few minutes. Once the food has been held in boiling water for a few minutes, (usually less than 5) you will want to put it in ice water for the same number of minutes. It is an important step that should not be skipped.
Please note that some foods may be better suited for canning; others for freezing or drying. Consider how you would prefer to store your finished products, how much it will cost, and how your family will like the product. Remember, we have several excellent publications available for specific vegetables and fruits you may want to preserve. You can access these resources by visiting the KSRE website and clicking on the food link and then food preservation. As I was checking out some of the publications earlier this week, I noticed there are several publications that address home canning for special diets.
Remember, too, we have a testing device in each of our Cottonwood Extension offices to check the accuracy of your pressure canner gauge. A dial gauge can be checked in a matter of minutes, so give me a call the Great Bend office or Berny a call in Hays and we can set up a time to test your gauge.
Donna Krug is the Family & Consumer Science Agent with K-State Research and Extension – Cottonwood District. Contact her at 620-793-1910 ordkrug@ksu.edu.
